Squash and lentil chili
By Sari Huhtala
One of our ancestor’s first food sources, lentils are among the most nutritious legumes one can consume, and, since they are easy to digest and rich in fiber, they feed healthy gut bacteria. Scrap the beef and go for lentils in your next pot of chili. This meal also freezes well for a great dinner idea when life gets too busy to cook.
Squash and lentil chili
- 1 medium size squash (butternut, acorn, hubbard and kabocha varieties)
- 1 large onion
- 1 cup brown or green lentils
- 3 large carrots
- 4 cups of vegetable stock or organic veggie broth (organic veggie broth cubes work well)
- 1 large onion
- 1 heaping tablespoon chili powder
- 1 ½ tsp cumin
- 1 tsp salt
- 2 tbsp olive oil, coconut oil or grapeseed oil
Chop squash and carrots into bite-size pieces and chop onion. Heat oil in large pot on medium. Sauté the vegetables for about five minutes, then add the seasonings and sauté for another five minutes. Prepare the veggie stock and add to the pot, along with the lentils. Bring to a boil. Cook for about 30 to 40 minutes on low, or until vegetables and lentils are soft. Makes about six servings. Store covered in refrigerator for up to four days, or freeze for later use.
Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine. She has over 25 years experience in journalism and over 15 years experience as a certified personal trainer and fitness instructor. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. She offers holistic cooking classes from her farm in Spanish, ON. Email friends@thelaughingforest.ca for more information.
